Technically I did not make these in a kadai which is a rounded bottom pot that is about halfway between a wok and a skillet with high sides but if you have a wok or a kadai it would be even better. This is a really great recipe that makes really delicious, unctuous vegetables in a thick creamy gravy. It’s great over rice or with most types of roti, naan, or other forms of bread. I topped mine with yogurt but feel free to use cream or coconut cream if you’re feeling luscious.
Vegetable Kadai
AuthorMabDifficultyBeginnerMake the spice mix: In a small pan heat a small amount of oil, add all of the spices and roast in the pan for 60-90 seconds until they begin to pop and sizzle. Turn off the heat and set aside. Once at room temperature, grind in a spice grinder.
In a heavy bottom pan add just enough oil to coat, then add the vegetables and cook for 10-12 minutes just until the onions start to become translucent and the other vegetables begin to soften and get color. Remove all the vegetables from the pan.
To the pan add the spice mixture, ginger, garlic, turmeric, chili powder, and tomatoes. Cook on medium heat until the oil starts to separate in the bottom of the pan, then add back the vegetables.
Add the water and cover and cook until the vegetables have softened but continue to keep their shape, about 15 minutes.
Simmer for 5 more minutes with the lid removed until the sauce is the consistency that you want, adding water or cooking more to adjust the consistency and tasting and adjusting seasoning as you cook.
Ingredients
Directions
Make the spice mix: In a small pan heat a small amount of oil, add all of the spices and roast in the pan for 60-90 seconds until they begin to pop and sizzle. Turn off the heat and set aside. Once at room temperature, grind in a spice grinder.
In a heavy bottom pan add just enough oil to coat, then add the vegetables and cook for 10-12 minutes just until the onions start to become translucent and the other vegetables begin to soften and get color. Remove all the vegetables from the pan.
To the pan add the spice mixture, ginger, garlic, turmeric, chili powder, and tomatoes. Cook on medium heat until the oil starts to separate in the bottom of the pan, then add back the vegetables.
Add the water and cover and cook until the vegetables have softened but continue to keep their shape, about 15 minutes.
Simmer for 5 more minutes with the lid removed until the sauce is the consistency that you want, adding water or cooking more to adjust the consistency and tasting and adjusting seasoning as you cook.